- Prepare the Potatoes:
- Preheat your oven to 200°C (400°F).
- Scrub the potatoes thoroughly and pierce them several times with a fork.
- Bake the potatoes directly on the oven rack for about 45-60 minutes, or until they are tender when pierced with a fork.
- Prepare the Filling:
- While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. Once cool, crumble the bacon.
- In the same skillet, sauté the chopped onion until it becomes translucent. Add the minced garlic and cook for another minute. Remove from heat.
- Hollow Out the Potatoes:
- Once the potatoes are baked and cool enough to handle, cut them in half lengthwise.
- Carefully scoop out the flesh, leaving a small border to keep the skins intact. Place the scooped-out potato flesh into a large bowl.
- Make the Filling:
- Add the butter, sour cream, milk, sautéed onions and garlic, and half of the grated cheese to the bowl with the potato flesh.
- Mash the mixture until smooth and creamy. Season with salt and pepper to taste.
- Stir in the crumbled bacon, reserving a small amount for garnish.
- Stuff the Potatoes:
- Spoon the mashed potato mixture back into the potato skins, mounding it slightly.
- Place the stuffed potatoes on a baking sheet.
- Sprinkle the remaining grated cheese on top of each potato.
- Bake the Stuffed Potatoes:
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and the tops are golden brown.
- Garnish and Serve:
- Remove the potatoes from the oven and let them cool for a few minutes.
- Garnish with the reserved bacon crumbles and chopped chives or green onions.
- Serve warm.
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